Entree: Chile – Central Culinary Region – Porotos Granados (Chilean summer stew of cranberry beans with pumpkin, fresh corn, and basil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 8 hrs

Total 8 hrs 5 min

Ingredients

- 1 lb (454 g) dried cranberry beans (porotos), soaked overnight and drained
- 2 lb (900 g) pumpkin or winter squash (zapallo), peeled and cut into 1-inch (2.5 cm) cubes
- 2 ears fresh corn, kernels removed (about 1 1/2 cups / 200 g)
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) vegetable oil or lard
- 4 cups (950 ml) vegetable or chicken stock
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 1/2 cup (packed) fresh basil leaves, chopped (about 15 g)
- 2 tbsp (30 ml) chopped fresh parsley (optional)
- Crusty bread or rice, for serving

Instructions

1. If using dried beans: after soaking overnight, rinse beans and place in a large pot covered with fresh water. Bring to a boil, then drain and set aside. (If using fresh shelled beans, skip this step and add them later with the corn.)
2. Sauté aromatics: heat oil or lard in a heavy pot over medium heat. Add chopped onion and sauté until translucent, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Combine beans and stock: add the soaked and drained beans to the pot along with 4 cups (950 ml) stock. Bring to a simmer, reduce heat to low, cover partially, and cook gently for 40–50 minutes until beans are beginning to soften.
4. Add pumpkin and corn: stir in the cubed pumpkin and corn kernels, cover, and continue to simmer for 20–30 minutes until pumpkin and beans are tender. Mash or crush a portion of the pumpkin and beans against the side of the pot to naturally thicken the stew to a creamy consistency.
5. Season and finish: stir in smoked paprika, salt, pepper, and sugar if using. Just before serving, stir in chopped basil (and parsley if using) and remove from heat so the herbs retain freshness.
6. Serve hot as a main: ladle into bowls with crusty bread or steamed rice on the side and garnish with a few whole basil leaves.